在豆发酵和老化过程中微生物组和挥发性有机化合物的动力学
Yuichi Mizuno1, Takashi Yoshimura2, Kazutaka Sawada2
1The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Miyajima Shoyu Co., Ltd., 2318 Funamiya, Karatsu, Saga 847-0062, Japan.
Journal of bioscience and bioengineering
|September 20, 2024
概括
豆发酵涉及复杂的微生物和挥发性有机化合物 (VOC) 变化. 不同的真菌,除了初始剂,在老化过程中对最终的香味特征作出了重大贡献.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 豆发酵 (moromi) 是一个复杂的过程,涉及微生物联合体和生物化学转化.
- 传统的初始培养物,如阿斯伯吉勒斯,Tetragenococcus,Zygosaccharomyces和Wickerhamiella被使用,但其他微生物也发挥作用.
- 了解微生物组的动态及其对挥发性有机化合物 (VOC) 的影响,对于质量控制和风味开发至关重要.
研究的目的:
- 在发酵和老化过程中全面分析工业大豆中的微生物组和VOCs.
- 为了确定微生物社区的动态,超出了主要的初始培养.
- 将微生物种群与VOC档案相关联,以了解气味形成.
主要方法:
- 用于细菌和真菌群体微生物组分析的下一代测序.
- 气色谱-质谱 (GC-MS) 用于挥发性有机化合物 (VOC) 分析.
- 相关性分析以将微生物组成与VOC产生联系起来.
主要成果:
- 最初的细菌多样性在发酵过程中转移到Tetragenococcus的主导地位.
- 最初由Aspergillus主导的真菌群落在添加Zygosaccharomyces rouxii后显著多样化,Millerozyma,Wickerhamiella,Yamadazyma和Saccharomycopsis变得越来越突出.
- 在整个发酵过程中,VOC概况演变,在添加Z. rouxii后观察到显著的变化. 几种非启动性真菌与关键芳香化合物 (酒精,,) 呈现正相关性.
结论:
- 豆微生物组比最初的假设要复杂得多,非起始微生物显著影响了这个过程.
- 除了Z. rouxii外,还有各种各样的真菌物种,有助于形成大豆具有特征的复杂芳香特征.
- 微生物组和VOC分析为控制大豆味发育的生物化学途径提供了宝贵的见解.
关键词:
日本大豆日本大豆微生物组是一个微生物组.原球菌 (Tetragenococcus halophilus) 是一种原球菌.挥发性有机化合物 挥发性有机化合物维克拉米埃拉 (Wickerhamiella versatilis) 是一种植物.这种植物是Zygosaccharomyces rouxiixii.更多相关视频
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